This deliciously simple recipe has been made in my family forever - it's a cooked pepper and tomato salad that is best served with bread, simmered with cracked eggs on top (for a way better take on shakshuka), or served cold with a cheese plate. This recipe has been adapted from my parents memory of my Mémé's recipe for Moroccan Salade Cuite (Cooked Salad). It's warm and complex - perfect for the approaching chilly weather!
- About 10 peppers (I use whatever is in season or I can find - in this version I used regular, poblano and pepperoncini)
- 2 cans whole tomato
- 1 tbs extra virgin olive oil
- 1 tsp cumin
- 1 tsp paprika
- A pinch of saffron
- Salt and Pepper to taste
Slice peppers along their ridges to make peeling easier (one flat surface vs. multiple ridges to overcome) and to make removing the white parts easier. Remove the white bits and seeds. Lay peppers skin side up on a baking sheet lined with parchment paper. Broil in the oven for about 8 minutes, until the skin of the peppers is deeply blackened - this will add to the flavour and make peeling much easier.
Remove from oven and either place the peppers in a bowl, or fold the sides of the parchment over, and cover with a kitchen towel to steam the peppers and cool.
Once cool enough to handle, remove the skin from the peppers. Slice them into about 1/2 inch wide strips.
In a pot combine all ingredients and simmer for as long as you can resist!
Serve warm with bread, crack a few eggs on top for an incredible shakshuka, add it to your favourite sandwich or pasta - this is one of the most versatile dishes!
Tag us if you try this recipe @amandinesolbotanicals!